Teriyaki Pork Medallions with Papaya Salsa
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
2 navel oranges
3/4 cup chopped refrigerated papaya or mango
1/4 cup slivered green bell pepper
2 Tbs finely slivered red onion
2 Tbs chopped fresh cilantro
1 tsp finely shredded lime or lemon peel
2 tsp lime or lemon juice
1 Tbs finely chopped jalapeño pepper
1 1-to 1-1/4-pound teriyaki-marinated pork tenderloin
1 Tbs vegetable oil
Directions
Peel oranges, remove seeds and coarsely chop oranges. In medium bowl
combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or
lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin
crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch
thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on
each side. Serve with salsa.
Serving suggestions: Spanish potatoes, buttered sugar snap peas, hot
cooked noodles, brownies topped with chocolate chunk ice cream.
Nutrition facts
Serving Size 1 serving
Calories 214
Calories from Fat 63 (30%)
% Daily Value*
11%Total Fat 7g
7%Saturated
Fat 1.5g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.5g
17%Cholesterol 52mg
19%Sodium 466mg
23%Potassium 819mg
6%Total
Carbohydrate 18g
10%Dietary
Fiber 2.4g
Sugars 12g
Sugar Alcohols 0g
43%Protein 21g